Rave Ganji/Rava Congee/Semolina Porridge

'Ganji/Conjee is not something which needs to be blogged'- I thought! coz everyone knows it! But, my assumption was proved wrong when a friend of mine who did not know this was delighted with the recipe and started on it. She was advised liquid diet and was sick of soups. After this incident I changed my decision and here I am blogging it for the benefit of people who do not know it.

A very good liquid diet advised by elders at home after child birth. You can also drink it when you are down with fever or any other condition where milk is not refrained from your diet.

All you need is

Rave/Rava/Semolina : 2 tbsp (roasted till it turns light brown)
Haalu/Milk: 200ml2
Sakkare/Sugar: as suitable
Elakki Pudi/Cardamom powder : a pinch
Tuppa/Ghee: 1/2 tsp

Bring milk to boil and add Rava/Semolina. Let rava cook in milk for 1 min. Add sugar and mix. Switch off the stove and cardamom powder. Add 1/2 tsp ghee. Cover and keep it aside. Consume porridge when it is warm.

Hagalakayi Kobbari Pudi/Spicy Bittergourd powder

If you love bitter gourd, you will definitely love this powder. I am sure you would fall in love with this powder. Do make some when you find bitter gourd next time in your kitchen.
It is also considered as a very good banathi (post partum) food. 

Ingredients :

Bitter gourd : 1 (wash and grate)
Dry Coconut : 1 cup (1 cup holds 100ml water)
Dry Red Chillies : 4 (adjust according to your spice levels)
Salt : as required
Tamarind : 1" piece
Jaggery : 1 small piece
Oil : 1/2 tsp
Turmeric and salt for soaking bittergourd.

1. Mix salt and turmeric with grated bitter gourd(BG) and leave it aside for 1/2 hr. Do not cover the bowl in which you keep BG.
2. After half an hour squeeze the water from BG. Add little water and squeeze out the water again. By doing this bitterness of BG will be reduced.
3. Take half a tsp of oil in a hot thick bottomed pan and fry red chillies. Place them in a mixer/blender. To the same oil add BG and fry till they are crisp and golden brown. Switch off the stove and remove crisp BG
to a plate. Add dry coconut to the pan and keep it aside. The hotness in the pan is enough for the coconut to make it warm.
4. To the mixer which already has chilli in it add salt, tamarind and jaggery. Powder it. Add grated dry coconut to it and pulse again. Finally add crisp BG to the mixer and pulse/powder again. Do not over grind the mixture. Keep it coarse. Remove the ready chutney powder to a plate and spread it. Allow it to cool down.
5. Serve it with hot rice and enjoy the bitter, spicy BG with a hint of sweetness.

A closer look...........

Face Pack/Scrub from Kitchen Ingredients

Recipe Courtesy : Sandhya,Prabha, Mangala, Rupa (each one have contributed in their own way)
Application Tips Courtesy : Mangala, Rupa, Rekha (each one have contributed in their own way)

Here is a refreshing facepack/scrub made from your kitchen ingredients........

Rice : 1 cup (1cup holds 100ml of water. Use same cup for measuring all the ingredients)
Split Moong dal/Hesarubele/Pesarapappu/ - 1/4 cup
Deskinned and Split chickpeas/Kadalebele/Chanadal/ - 1/8 cup
Dried Peas/Batani/Matar(dried) - 1/8 cup
Dried Orange rind/ Dried Lemon Rind(skin)- 1/8 cup
Kesari/Kesar - 1tsp
Kasturi Harishina/Turmeric - 1.5 tbsp

In a blender/Mixer powder all ingredients. The powder should be little coarse. Keep the powder in a airtight container. You can use in place of your regular face wash.

You can mix a tsp of the above powder with raw milk/hasi haalu/pachi paalu and apply it on your face. When it is dry rub your face in circular motions. You can see all the dry powder falling away. Wash your face with cold water and pat dry your face.

Ellu Bella Burfi

Happy Sankranti to all readers, subscribers and blogger friends. Here is a ellu bella (sesame jaggery peanut) burfi/chikki for Sankranti. We love chikki very much. I decided to make chikki adding all ingredients of ellu bella mixture.

You need the following :

Peanut : 1 cup (roasted, de-skinned and halved)
Roasted chickpeas/huridakadale - 1 cup
Dry Coconut : 1 cup (cut into small pieces or grated)
White Sesame : 1 cup (toasted)

Jaggery : 1 .5 cups (pounded to make small pieces)
Ghee : 1/2 tsp

In a heavy bottomed pan take jaggery and 2 tbsp of water. Keep stirring.
Meanwhile coarsely powder the sesame peanut coconut and gram mixture. Grase a flat plat with little ghee and also grease rolling pin with ghee. Keep it ready.
Add a tsp of ghee and stirr again. When you take a drop of this mixture btw fingures it should quickly form a ball. Also this mixture does not stick to your fingers once the ball is made.
At this stage add the powdered mixture and mix well. Transfer this mixture to the greased plate quickly. With the help of the rolling pin roll roll it to desired thickness. Leave the plate aside for few minutes before you cut them into a desired shapes.
Eat and enjoyy ............

Sending this to Priya's Cooking with Seeds-Sesame Seeds event at Priya's Easy n Tasty Recipes. Happy Hosting Priya.

Chiroti Rave Rotti Type 2

There are many ways of making rotti with the same ingredient. You can see chiroti rave rotti type 1 on Taste of Mysore here. Type 2 was learnt from Sushma's blog Savi-Ruchi. Everything in the recipe remains same except the addition of curds. I have omitted curds to suit my taste. Rotti is excellent on it's own or with little pickle. Try it sometime to believe it.

Chiroti Rave (fine rava) : 2 cups
Akki Hittu/Rice Flour: 1/4 cup
Anna/Cooked Rice: approx a fistfull (ondu hidi)
Jeerige/Cumin : 1tsp
Hasirumenasikayi chutney/Green Chilli Paste : 1tsp
Turida Carrot/ grated carrot : 2 -3 tbsp (add, if available at home)
Sannage hechida eerulli/finely chopped onion : 1 (medium size)
Kottambari soppu/ finely chopped coriander : 1 tbsp
Karibevu soppu/finely chopped cuirry leaf : 1/2 tsp
Turida tengina kayi/ grated coconut : 1tbsp
Salt : as required/ruchige takkastu

Method :
1.Knead cooked rice to fine paste or just run in summet mixer for 30 sec . Scoop out and mix with rest of the ingredients. Mix well with required quantity of water to make soft dough. Dough is softer than chapathi dough.
2. Take a non-stick paper and cut it in desired shape to suit the size of the pan you use to fry rotti.
3. Oil the surface of the paper. Take a orange sized dough and pat it down to make thin and round circle
4. Transfer the paper with the rotti over hot tava such that the rotti should face the tava. Leave the paper for 30 seconds. Slowly pull the paper out.
5. Once rotti is done on one side, flip it over and fry it on the other side. Remove and serve hot.
6. If you add correct amount of chilli paste rotti is delicious on its own. You can serve it with any chutney of your choice.

Here is a rotti for you striaght from our pan to your plate......

Happy New Year 2010

Happy New Year to all readers, blogger friends of Taste of Mysore. We wish you luck, success, happiness and health in the coming year.